Letter Z for the A-Z Blogging Challenge. Whew! This was a long month, but I’m still sad to see it over.
This is one of our favorite go to meals, when we are looking for something fairly easy but full of flavor. I’m just saying – this stuff is addicting. We eat a lot of chicken, so its imperative in my kitchen to find ways to make the chicken taste different each time and we did it with this meal. This dish is hearty, delicious and probably one of my families favorite recipes.
Zesty Roasted Chicken and Potato Dinner
- 6 boneless skinless chicken breasts
- ½ tsp. salt
- ½ tsp. pepper
- ⅓ c. mayonnaise (I use Hellman’s)
- 3 Tbs. Dijon mustard
- 1 Tbs. olive oil
- 3 tsp. garlic, minced
- 1 lb small golden yukon potatoes, cut into wedges
Preheat your oven to 350°F.
Cut the Potatoes into wedges and set aside.
Line a pan with foil and spray the foil with some cooking spray. Arrange your chicken breasts on the pan; sprinkle both sides with salt.
In large bowl, mix the mayonnaise, the dijon mustard, the olive oil, pepper and garlic.
Brush a thick coat of mixture on each chicken breast.
Add the potatoes to the remaining Dijon mayonnaise mixture and toss to thoroughly coat.
Now arrange the coated potatoes around the chicken breasts on the pan. Bake everything uncovered for about 45 to 55 minutes. About halfway through, turn everything a bit.
Note: We sometimes add chopped green onions, other veggies, different seasonings, fresh herbs. This recipe is one of those versatile recipes you can change up a bit each time you make it. Delicious!